This pie combines traditional Hungarian and Russian pie crusts with a grandmother-approved filling.
Recipe courtesy of The Cove (Michigan)
Cherry Pie
Total:
4 hr 40 min
(includes cooling time)
Active:
1 hr
Yield:
one 9-inch pie
Level:
Intermediate
Total:
4 hr 40 min
(includes cooling time)
Active:
1 hr
Yield:
one 9-inch pie
Level:
Intermediate

Ingredients

Crust:
  • 3 ounces lard
  • 2 ounces butter 
  • 1 ounce coconut oil 
  • 10 ounces all-purpose flour, plus additional for rolling 
  • 3/4 tablespoon brown sugar 
  • 3/4 teaspoon table salt 
  • 2 tablespoons sour cream 
  • 1 ounce vodka 
  • Granulated sugar, for sprinkling on top 
Filling:
  • 2 pounds Balaton cherries (thawed, with excess juice drained)
  • 2 tablespoons cornstarch 
  • 2 tablespoons granulated sugar 
  • 1 pound Cherry Butter, recipe follows
Cherry Butter:
  • 12 ounces frozen cherries
  • 8 ounces granulated sugar 
  • 1 ounce butter 
  • 2 tablespoons cornstarch 
  • 1/2 teaspoon almond extract 

Directions

Special equipment: a convection oven

For the crust: Melt the lard, butter and coconut oil in a microwave-safe bowl until all three fats have melted, about 2 minutes. Mix together the melted fats, then chill until hardened, about 1 hour.

Put flour, brown sugar and salt in the bowl of a food processor and pulse to combine.

Break the solidified fats into 5 to 6 pieces. Add the fats to the flour mixture in the food processor and pulse to combine until fat is in small, peas-sized granules.

Add the sour cream and pulse to combine. Slowly add the vodka and pulse until the dough is slightly wet and crumbly.

Take the dough out of the food processor and form into 2 equal balls. Smash the balls into two 2-inch thick flat medallions, wrap in plastic and let sit for at least 30 minutes in the fridge. Remove and bring to room temperature.

Preheat a convection oven to 325 degrees F.

For the filling: Place the cherries in a large bowl. Combine the cornstarch and granulated sugar in a separate small bowl. Add this to the cherry mixture and fold to combine. Add the cherry butter and mix to combine.

On a floured surface, use a rolling pin to roll a ball of dough into a 1/4-inch-thick round. Repeat with the other ball of dough.

Drape one pie round into a 9-inch round pie pan. Spoon all of the cherry filling into the pie crust.

Cut the other pie round into 1-inch-thick strips. Make a lattice on top of the pie by placing half of the strips 1 inch apart. Place remaining strips perpendicularly, then weave over-under until the top is fully latticed.

Sprinkle the top of the pie with granulated sugar. Bake until the top is golden brown, 1 hour and 10 minutes. Cool 1 hour before cutting.

Cherry Butter:

Pulse the cherries and granulated sugar in a food processor until the cherries are in tiny pieces. Transfer to a double boiler and heat over high heat. Add the butter and cook until butter is melted.

Whisk together the cornstarch and 2 tablespoons water to form a slurry. Mix the slurry into the butter mixture. Remove the mixture from the heat and add the almond extract.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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